Arroz con Pollo (Chicken and Rice)
Serves 4
This classic dish is a favourite amongst families throughout Cuba, think paella without the seafood and you’ll understand the great combination of flavours that combine to create a tender tasty one-pot chicken dish you’ll want to cook time and again!
What you’ll need
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3 tablespoons olive oil
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500g chicken thighs and/or legs, bone in, skin on
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Pinch of salt, pepper, cumin for chicken thighs
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Medium onion, chopped
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Med pepper, chopped
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4 cloves garlic, minced
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7oz uncooked long-grain white rice
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1-pint chicken stock
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1/2 pint tomato sauce
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Turmeric to colour the rice
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1 bay leaf
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2 teaspoons dried oregano
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2 teaspoons ground cumin
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Salt + pepper to taste
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4oz frozen peas
Method
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Season chicken thighs with salt, pepper, and cumin. In a large pan, heat 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
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In the same pan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
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Add rice, chicken stock, tomato sauce, turmeric, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil. Add chicken. Cover and reduce heat to medium-low.
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Simmer until liquid is absorbed and rice is tender, about 45-60 min. Add frozen peas, stirring until warm. Fluff rice with a fork, serve and love it!